Sriracha Thai Chili Powder

• 1 bottle Sriracha Thai Hot Sauce (28 Ounce Bottle)
• Parchment Paper Or Silpat
• Jellyroll Pan

1. First, line a large cookie sheet (use one with sides) with parchment paper or a silpat pad. Empty two small bottles or one large bottle of Sriracha hot sauce (Rooster Sauce) onto the pan and spread out out evenly onto pan.
2. Place in the oven and turn the oven on the lowest setting (mine was 170 degrees F) and leave the door cracked open. Allow it to dry in the oven for about 6 to 8 hours, checking every 2 to 3 hours.
3. When it's cool enough to handle, peel it from the paper and let it dry and cool COMPLETELY. Then break it apart into pieces.
4. Place pieces in a clean coffee grinder and grind until light and powdery (work in batches).
5. Sift through a fine mesh sieve to remove any large or coarse pieces. Store in an airtight container.

paper, pan

Taken from tastykitchen.com/recipes/condiments/sriracha-thai-chili-powder/ (may not work)